The Brownie

One of my bad baking habits is that I can never leave a good recipe alone. Take brownies, for instance. I have one fail-safe, goof proof, satisfaction guaranteed recipe, but when I start craving for brownies, I always try a new one from among the 80 waiting on my to-try list. Then, when I start moaning and groaning to my Bin about what a lousy recipe it was, he just rolls his eyes.

For me, brownies are like chocolate cake: I’ve tried so many recipes and eaten so many kinds that I’m not sure anymore what constitutes a good one. On first bite however, I know. I’ve described my ideal brownie in past articles, and I still maintain that there is no other dessert that exalts the flavor of chocolate like a brownie.

A good brownie has to resonate with deep chocolate flavor. Preferably, a combination of unsweetened and bittersweet chocolate is used for depth, and a few tablespoons of cocoa powder to smoothen out the edges and darken the color, for a brownie the color of midnight is breathtakingly alluring. Then the brownie must be made with plenty of butter ”“ melted, not beaten, in order to provide that lilting, fudgy texture that coats the tongue. Add enough sugar to attain the perfection of sweetness, but not too much ”“ a brownie that tastes only of sugar is an abomination. Now, add enough flour and eggs for structure to keep everything together, and then a whisper of baking soda to open the crumb, giving it that “bite” of gentle resistance when bitten. No nuts please, but miniature chocolate chips would be magnificent, for when a brownie batter is plied with nuggets of chocolate, it only serves to raise an already lofty dessert to stratospheric heights. The tiny chunks are constant whispers of chocolate lingering on the tongue, echoing in the heart.

Chocolate builds upon chocolate, radiating flavor by clinging to the batter in dark, delicious spots. Of course you must serve your brownies in looming, substantial pieces, brash and bold, perfect plate-mates with ice cream all too ready to surrender to the summer heat.

It almost sounds like a dream, really, but these brownies do exist. Chinggay Labrador makes them in medium-sized pans, enough for sharing but you’d want to keep them for yourself, really. With a baking business called Superfudge, it’s no wonder her brownies are top notch. Now in her late 20’s, she’s been baking them since she was in grade school, still the same recipe with just a few tweaks here and there. Lucky girl. I could learn a lesson or two from her about fidelity to a recipe.

Brownies are brownies. Untrue. A fallacy. When asked what makes her brownies different from everybody else’s, Chinggay replies, “They’re much fudgier and softer! They also taste better when they’re slightly heated and taken with some ice cream.”

Hi, I love baking and have been since I was 16 (which was 15 yrs ago). There are 2 things I have yet to master. The perfect chocolate chip cookie and the ultimate brownie.
Your post has sparked my curiousity… your “one fail-safe, goof proof, satisfaction guaranteed recipe”. Would you be so kind as to share it with me? Please, from one chocolate lover to another. I would be sooooo grateful.

Wow, you certainly have a way with words! I love reading your blog, and just like you – I never like nuts in my brownie. Almost intantly, when I see nuts on top, I turn away. Must give this one a try. Thanks!

Hi Lori! I was actually craving for some brownies and those brownies might be the answer. I also like the flourless brownies of Taste Temptation (I discovered this too from your blog Ãœ). I prefer very fudgy brownies (hold the nuts, bits of chocolate are fine) than cakey ones.

Hi Lori! Great blog! I’ve been meaning to get in touch with you since we saw each other at tito Jess’ birthday.

I’ll really have to get together with you one of these days so that I can pick your mind as to your best brownie recipe. I have the perfect chocolate chips and the perfect chocolate cake and the perfect carrot cake, but the perfect brownie eludes me. My ultimate brownie is still the one of Becky’s Kitchen (with the cherries and walnuts!) Would you have a recipe that approximates that?

my first time to come across your site and i had fun reading. i could actually imagine the brownies you pointed out (and where to get some of them), those with just the right bitterness, the chewy, chunky, or crumbly kind, the one with too much sugar, with the chocolate chips… yummy!

WOW. I wish I could have a bite of the brownies right here right now! You write so well that I was spellbound. The way you waxed lyrical about brownies in this post – it’s simply phenomenal. As much as I was drooling over the pictures, it was your words that entranced me. I’ve been a great fan of your blog for sometime (totally dig your bullseye cheesecake recipe.. tried it before and it works like a dream) and I have to say that I’m loving it even more now… it just gets better! Love the new layout, the beautiful pictures (as always) and your way with words. Lori, i have utmost respect for you! I would love to meet you in person if I ever make my way down to Manila! All the best to you in your future endeavours Lori 🙂

i once tasted a brownie in tokyo which wasn’t quite visually inviting. my japanese aquaintance told me i should try it with a sweet glass of liqueur. since a lot was lost in translation, i simply savored my sweet discovery.

the brownie: evokes the discipline and artistry of japanese cooking/baking. never overpowers the taster with sweetness or chocolatey-ness. the secret was inside each bite where the dessert slowly delights without flooding you with waves of taste sensations. very decent. just the right balance of darkness & sweetness. i would describe it as very gentlemanly (i would have used masculine).

after looking around the humble place, i noticed that the store logo was that of a cherry. this includes the liqueur i savored.